Best Gazpacho recipe
A bright, refreshing soup and a no-cook delight! The Best Gazpacho recipe is a summer/fall specialty, that is best made at the end of summer when tomatoes are most flavorful.
Servings: 2 people
Ingredients
- 5 large fresh tomatoes peeled and diced
- handful cherry tomatoes
- 1/2 English cucumber peeled and finely diced
- 1 large jalapeno pepper seeded and minced
- 1 finely diced red bell pepper
- 1 minced medium small onion
- 3 cloves garlic minced
- 1 pinch fresh oregano
- 2 tablespoons thinly sliced fresh basil
- 2 spoons extra-virgin olive oil
- 1 lime juiced
- 1 tablespoon white wine vinegar
- 1/2 teaspoon cayenne pepper
- freshly ground black pepper to taste
- salt to taste
Equipment
Instructions
- Put all vegetables and garlic in a blender
- Stir in salt, lime juice, oil, oregano, cayenne pepper, basil and black pepper.
- Cover and puree until smooth.
- Pour pureed mixture through a strainer
- Season with salt and black pepper to taste.
- Cover and chill in refrigerator for 2 hours.
- Pour into bowls and top with basil.
Notes
Serve with toast or croutons
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